In my opinion the summertime is the easiest time of year to eat super healthy because of all the amazing tasting produce spilling off the tables at the Farmers Marker! (Also because it’s so hot being stuffed from food is just not appealing never mind the thought of then going to yoga at The Green Yogi or to the beach in a bikini.)

Which is why I’m loving my new William-Sonoma New Flavors For Salads Cookbook. It’s organized by season to ensure prime tasting ingredients, GENIUS. For a BBQ we went to on the 4th I made the Quinoa with Tomatoes, Cucumber and Fresh Herb salad as well as an Orzo one I’ll share in the future. Both were hits, even with some of the older babies!

The salad is definitely inspired by a traditional Middle Eastern tabbouleh with a couple twists coming from the quinoa, instead of bulgur, and pomegranate molasses, it’s delicious on it’s own or add your favorite protein source for a complete meal (although quinoa is pretty high for a grain, bonus!) Click here for recipe.